Sunday, September 14, 2008

apples and banaynays

wow...i'm really getting busy this year. between senior fellows, schoolwork and classes, swing, the boyfriend and friends...i've got a lot on my to speak. yesterday was nice though because i got to hang out with alex all day. we visited with some of his friends for a while [more on that later], went to the first football game of the year, and just hung out watching some hbo. and today we're going to milburn orchards to pick apples! last year alex took me there on a surprise date and we had a really great time. so much so that i actually decided to organize an off-campus program [sponsored by the senior fellows] to take people apple picking. i talked with the people who run it and they gave us a really great discount [5 pounds for $5] and because the honors program was so impressed with the discount, they are going to cover the transportation cost. we've already had a few people sign up so i have high hopes that we can get a lot of people out there.

but anyway. back to the baking stuff. what do you do when you let bananas get a little bit too ripe? make banana bread of course! i lovelovelove this recipe from whole foods not only because it's healthy and tastes amazing, but by just adding some milk [or soymilk, if that's your preference] to the batter, you can make pancakes! two of my favorite things in the world: bread and pancakes. if you check out the whole foods website, they have a video where they show how to make both.

light and luscious banana bread
[from whole foods]

1 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
2 tablespoons ground flax meal
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup granulated sugar
2 eggs
1/3 cup fat free or low fat plain yogurt
3 very ripe bananas, smashed (about 1 1/2 cups)
2 teaspoons vanilla extract
1 tablespoon turbinado sugar

Preheat oven to 350°F. Spray an 8-inch x 4-inch metal loaf pan with cooking spray; set aside.

Whisk together both flours, baking soda, flax meal, 2 teaspoons of the ground cinnamon and salt; set aside.

Cream together butter with sugar using a mixer. Add eggs, one at a time, beating well after each addition. Mix in yogurt, bananas and vanilla. Fold in flour mixture and mix until just incorporated. Spoon batter into loaf pan.

Stir together turbinado sugar and remaining 1 teaspoon cinnamon. Sprinkle over the top of the banana bread. Bake 55 to 60 minutes or until a knife inserted in the center of the loaf comes out clean. Allow to cool slightly, then remove from baking pan.

Chef’s Tip: If using a glass baking pan, decrease cooking time by 5 to 10 minutes.

[for pancakes, add 1 1/2 cups milk]


Joe Horn said...

I've always wanted to make banana bread. I only made it once when I was 20 and it didn't work out too well. I think I was missing something! We make it at the restaurant every day, I think I might have to try your recipe this week!


carmen said...

i was in san diego, where my parents live. :) i go a couple times a year and love it! i never want to leave. :)

Clumbsy Cookie said...

I love banana bread and this light recipe looks great!